Easy, 3-Ingredient Christmas Star Twist Pastry (video)

20 prep + 35 cook

servings

Super easy, 3-ingredient Christmas star twist pastry made with puff pastry and raspberry jam! Butter, flaky and delicious pastry for the holidays!

Place the puff pastry into your refrigerator the night before and allow it to thaw slowly overnight. You can also defrost it at room temperature for about 1 hour if you need to make it the same day. Place it back into the fridge for about 30 minutes before using.
Make sure the puff pastry is nicely chilled before starting to assemble the pastry. Warm puff pastry will stretch more easily and stick to your work surface.
Preheat the oven to 400F.
Assemble the star on a sheet of parchment paper or a silicon mat. Unwrap the first sheet of puff pastry and roll it out gently to flatten it. Using a knife and an 8 to 10-inch disk (such as a pan or lid), cut the pastry dough into a circle. You can save the scraps for later.

Spread a generous amount of raspberry preserves onto the pastry, evenly to all edges. Next, repeat this process with the second sheet of puff pastry. Add the final and third layer of pastry over the top but don’t add jam on top!
Slide the parchment paper or mat onto a large baking sheet.
Place a 2 to 3-inch round cookie cutter, glass or mug into the center of the pastry. Using a sharp knife, cut 16 equal sized wedges starting from the edge of the cookie cutter (not the center!). Watch my video tutorial to see how it’s done.
Take two wedges and gently begin twisting them away from each other, twisting about 4 to 6 times, then pinch the bottoms together. Do this for all the wedges, creating 8 pairs of twisted dough.
Beat the egg with a touch of water in a small bowl, then use a pastry brush to coat the pastry generous with beaten egg.

Bake the star twist pastry in an oven preheated to 400F for about 35 to 40 minutes. After 10 to 15 minutes, place a sheet of foil over the pastry to prevent it from browning and becoming too dark.
The pastry is done with the dough looks fluffy and golden, not wet and doughy. Remove it from the oven and let the pastry cool on the pan for about 20 minutes. Sprinkle with confectioner’s sugar, then dig in to enjoy!